Crunchy Asian Edamame Salad with Peanut Dressing Recipe
If you’re looking for something that’s as fun to eat as it is beautiful to serve, the Crunchy Asian Edamame Salad with Peanut Dressing Recipe absolutely checks every box. Imagine crisp veggies, protein-rich edamame, and a zesty, nutty peanut dressing coming together into a bowl of vibrant color, layers of flavor, and incredible texture. This dish isn’t just nutritious and satisfying, it’s a total crowd-pleaser—perfect for lunch meal prep or as a side for dinner parties. Once you try it, this salad will become a staple in your kitchen, bringing a fresh, energizing bite to your table any day of the week.
Ingredients You’ll Need
You won’t believe how simple the line-up is, yet every ingredient really pulls its weight when it comes to taste, crunch, or vivid color. Here’s the rundown for building your spectacular Crunchy Asian Edamame Salad with Peanut Dressing Recipe:
- Edamame: For protein and a buttery bite—go with already shelled and cooked to keep things easy.
- Shredded red cabbage: Adds a beautiful purple hue and an unbeatable crunch.
- Shredded carrots: A touch of sweetness and vibrant orange color to balance the savory flavors.
- Red bell pepper: Thinly sliced for pops of color and a subtle, sweet crunch.
- Green onions: They bring freshness and just the right amount of zip to each bite.
- Fresh cilantro: Chopped cilantro offers a bright, herbal essence that lifts the whole salad.
- Roasted peanuts: Chopped for salty crunch—don’t skip them, they add a wonderful contrast.
- Sesame seeds (optional): Just a sprinkle for a final toasty flourish and extra crunch.
- Creamy peanut butter: This makes the dressing dreamy and rich; use natural if you like.
- Soy sauce: Essential for umami; tamari works great for a gluten-free version.
- Rice vinegar: Adds a little tang and brightness, balancing the nutty and sweet notes.
- Honey or maple syrup: A spoonful of sweetness—choose maple for a vegan salad.
- Toasted sesame oil: Irresistible, nutty aroma that makes the dressing pop.
- Garlic: Just one clove, minced finely, packs in a world of flavor.
- Fresh ginger: Grated for fresh zing that wakes up the whole dish.
- Warm water: Used to thin the dressing so it coats every crunchy ingredient perfectly.
How to Make Crunchy Asian Edamame Salad with Peanut Dressing Recipe
Step 1: Prep Your Veggies & Edamame
Start by getting all your salad ingredients ready. Toss the cooked, cooled edamame into a large mixing bowl. Add the shredded red cabbage, shredded carrots, thinly sliced red bell pepper, sliced green onions, chopped cilantro, and roasted peanuts. Giving everything a quick once-over with your hands helps separate any clumps and guarantees that gorgeous rainbow look in every forkful.
Step 2: Mix Up the Peanut Dressing
In a separate bowl or large measuring cup, begin whisking together the creamy peanut butter, soy sauce, rice vinegar, honey or maple syrup, toasted sesame oil, minced garlic, and grated ginger. As the mixture comes together, gradually whisk in 2 to 3 tablespoons of warm water to thin the dressing to a pourable consistency. You want it silky, smooth, and ready to hug every crunchy bite of salad.
Step 3: Dress and Toss
Pour that nutty, aromatic dressing right over your chopped veggies and edamame. With salad tongs or clean hands, gently toss everything together until every piece is beautifully coated in that luscious peanut mixture. Take a moment to admire the colors—it’s almost too pretty to eat! But trust me, you’ll want to dig in soon.
Step 4: Chill for Maximum Flavor
For best results, cover the bowl and pop it in the fridge for at least 15 minutes. This quick chill lets the flavors mingle, the veggies stay crisp, and the peanuts hold their crunch. It’s the secret step that makes this Crunchy Asian Edamame Salad with Peanut Dressing Recipe taste restaurant-quality, every single time.
Step 5: Finish and Serve
Before serving, give the salad a gentle toss. Sprinkle a handful of sesame seeds over the top for that extra bit of toasty, nutty goodness. Now you’re ready to enjoy the freshest, most satisfying salad you’ll make all week!
How to Serve Crunchy Asian Edamame Salad with Peanut Dressing Recipe
Garnishes
The ultimate finishing touch for this salad is all about the garnishes—scatter some extra chopped roasted peanuts, a generous sprinkle of toasted sesame seeds, and a few more fresh cilantro leaves right before serving. If you want an added pop, a wedge of lime on the side is a lovely touch for anyone who loves a bit of citrus zing.
Side Dishes
This salad shines on its own, but it’s incredibly versatile alongside other dishes. Pair it with teriyaki-glazed salmon, sticky tofu, or even a warm bowl of jasmine rice for a filling meal. It also makes a gorgeous addition to any potluck or picnic spread because it travels so well and stays crisp and colorful.
Creative Ways to Present
For an extra-special presentation, serve servings of Crunchy Asian Edamame Salad with Peanut Dressing Recipe piled high in lettuce cups, or spoon it into individual mason jars for a grab-and-go lunch. For family dinner, heap it onto a big platter in the center of the table with all the garnishes set out buffet-style—your guests will love customizing their bowls!
Make Ahead and Storage
Storing Leftovers
One of the best things about this salad is how well it holds up—simply store any leftovers in an airtight container in the refrigerator for up to 3 days. Even after a night in the fridge, the veggies retain their bite and the flavors deepen, making for a terrific next-day lunch or snack.
Freezing
While freezing isn’t recommended for this salad (the fresh vegetables lose their wonderful crunch after thawing), you can freeze the peanut dressing separately in an airtight container for up to a month. Thaw the dressing overnight in the fridge and give it a good stir before using.
Reheating
Crunchy Asian Edamame Salad with Peanut Dressing Recipe is meant to be enjoyed cold or at room temperature, so there’s no need to reheat! If you want, let it sit out for a few minutes after pulling it from the fridge to take the chill off and allow the flavors to really shine.
FAQs
Can I make Crunchy Asian Edamame Salad with Peanut Dressing Recipe ahead of time?
Absolutely! In fact, the flavors get even better if you make it a few hours in advance. Just keep the garnishes separate until you’re ready to serve so everything stays crisp.
Is this recipe vegan and gluten-free?
The salad is vegetarian and can be made vegan by using maple syrup instead of honey. For gluten-free, simply swap regular soy sauce for tamari or coconut aminos—everything else is naturally gluten-free!
What protein can I add for a more filling meal?
If you want to bulk it up, stir in cubed tofu, grilled chicken, or even shrimp. The versatility is another reason to love the Crunchy Asian Edamame Salad with Peanut Dressing Recipe—just add your favorite cooked protein.
Can I use frozen edamame?
Yes! Just make sure to cook and cool it completely before adding it to your salad. Frozen shelled edamame is incredibly convenient and works perfectly in this recipe.
Will the vegetables get soggy if stored overnight?
Nope! The sturdy veggies and the creamy, clingy dressing keep everything crisp and flavorful for up to three days. The peanuts may soften slightly, but you can always toss a handful of fresh ones in just before serving.
Final Thoughts
I can’t say enough good things about the Crunchy Asian Edamame Salad with Peanut Dressing Recipe—this is the kind of vibrant, crave-worthy salad you’ll find yourself making all year long. Whether you’re sharing it with friends or savoring a colorful solo lunch, give it a try and taste just how delicious healthy food can be!
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Crunchy Asian Edamame Salad with Peanut Dressing Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful Crunchy Asian Edamame Salad with a rich Peanut Dressing that brings together a vibrant mix of edamame, red cabbage, carrots, bell pepper, green onions, cilantro, and peanuts. The dressing infuses a perfect blend of creamy peanut butter, soy sauce, rice vinegar, and aromatic spices, creating a refreshing and satisfying salad.
Ingredients
Salad:
- 2 cups shelled edamame (cooked and cooled)
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper (thinly sliced)
- 2 green onions (sliced)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
- 1 tablespoon sesame seeds (optional)
Peanut Dressing:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon toasted sesame oil
- 1 clove garlic (minced)
- 1 teaspoon grated fresh ginger
- 2–3 tablespoons warm water (to thin)
Instructions
- Prepare Salad: Combine edamame, red cabbage, carrots, bell pepper, green onions, cilantro, and peanuts in a bowl.
- Make Dressing: Whisk together peanut butter, soy sauce, rice vinegar, honey/maple syrup, sesame oil, garlic, and ginger. Adjust consistency with warm water.
- Combine: Pour dressing over the salad, toss to coat evenly. Sprinkle with sesame seeds if desired.
- Chill: Refrigerate for 15 minutes before serving.
Notes
- This salad is perfect for meal prep and stays fresh in the fridge.
- For added protein, include chopped chicken or tofu.
- Use tamari as a gluten-free alternative.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 7g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
